DNA damage is an important trigger to the development of cancer. Tocotrienols make up half of the eight forms of vitamin E with tocopherols making up the other half. Older folk have a greater rate of DNA breakage and damage. In this study 64 individuals between the ages of 37 to 78 were given either inactive placebo or 160mg a day of mixed Tocotrienols with some d-alpha-tocopherol for 6 months. The white blood cells from the subjects on tocotrienols had significantly less DNA damage after three and six-months than those on placebo. The tocotrienols were derived from palm oil in Malaysia. The study is published online ahead of print in the journal Nutrition.

Add Garlic to the foods and nutrients that lower the risk of colon and rectal cancers

Colorectal cancer (CRC) is the third leading cause of cancer death in the USDA and second in Australia. Diet/nutrition plays a major role in its prevention. In this analysis of existing studies, scientists from the School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, systematically reviewed all existing studies over the last ten years examining garlic's effect on CRC. In a randomized controlled trial reported a 29% reduction in the size and number of colon adenomas (precancerous stalks) in CRC patients taking aged garlic extract. A meta-analysis of 7 case control studies shows that raw/cooked garlic gave a 30% reduction in relative risk. Eleven animal studies show a significant anticancer effect from garlic or its active constituents. There is consistent scientific evidence that garlic offers some protection from CRC. The review is published in the October 2007 issue of the Journal of Nutrition.

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